Broccoli - Ricotta Bake With Roasted Pepper Sauce

• 2 red peppers, seeded and chopped
• 1 large onion, chopped
• 6 garlic cloves, peeled but left whole
• 12 tablespoon olive oil
• 12 tablespoon yellow mustard seeds
• 3 tablespoons boiling water
• 12 teaspoon crumbled saffron threads (optional) or 12 teaspoon turmeric (optional)
• 2 14 cups diced broccoli
• 1 cup low-fat ricotta cheese
• 1 egg
• 1 lemon, zest of
• 12 teaspoon dried basil
• 14 teaspoon fresh ground black pepper
• 14 teaspoon paprika
• 1 pinch nutmeg
• 1 pinch salt

1. Preheat oven to 350F.
2. Place peppers, onion and garlic cloves into a 9" x 13" baking pan.
3. Drizzle with olive oil, add mustard seed, salt and pepper and toss well.
4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.
5. Meanwhile, stir together boiling water and saffron, if using.
6. Allow to steep while vegetables are roasting.
7. When they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth.
8. Pour into a jug or gravy boat and set aside.
9. Reduce oven temperature to 325F.
10. Place broccoli florets in a steamer and steam until just tender.
11. Take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt.
12. Fold in the larger broccoli pieces.
13. Grease an 8 or 9 round casserole dish, and fill with broccoli mixture.
14. Bake for 20 minutes.
15. Serve alongside warm pepper sauce.

red peppers, onion, garlic, olive oil, yellow mustard seeds, boiling water, saffron threads, broccoli, lowfat ricotta cheese, egg, lemon, basil, ground black pepper, paprika, nutmeg, salt

Taken from www.food.com/recipe/broccoli-ricotta-bake-with-roasted-pepper-sauce-477026 (may not work)